Prepare sugar, water and fennel seeds to a syrup, then strain. From the fennel set aside 4 to 6 beautiful leaves with stalk as a bowl for the sorbet (when preparing for 4 people). Roughly chop the rest and cook until soft with wine and a little salt.
Blend vegetables with juice of one lemon and syrup in hand blender. Freeze quantity in freezer for 40 to 60 min. Stir several times.
Pour the sorbet into a pastry bag with a serrated nozzle and fill the fennel shells with it.
Related Recipes:
Lemon Balm Syrup (Cold Version)Recipe for about 8 l syrup Preparation for lemon balm syrup: separate the lemon balm leaves from the stems and...
Grapefruit Sorbet with Mango Grapefruit CompoteFor the compote, bring water with sugar to a boil in a saucepan. Make open over medium heat for 10 min, then...
Spicy Fennel with Crème Fraîche and Fennel Seed BreadFor the fennel seed bread, put flour, chickpea flour and salt in a bowl. Make a well and put 3 tablespoons of...
Braised Fennel in Garlic SauceCut fennel in half and remove the hard end and middle stalks. Sauté lightly in olive oil. Remove the woody...
Strawberry Caipirinha SorbetSoak the gelatin in cold water. Cut the limes into eighths and mash well in a container with 1/5 of the brown...
Chicken Broth with Fennel and SaffronCut chicken fillets into 2 cm cubes. Clean fennel bulb, then cut into slices about 2 cm thick and dice. Remove...
Fennel Salad with OrangesRinse the fennel in cold water, pat dry, remove woody bottom and possibly bracts, keeping a small bit of...
Cod Lasagna with Colorful VegetablesCut the tomatoes and blanch (scald) with boiling water, rinse, skin and remove seeds. Rinse the fennel and...
Autumn Stew with Fennel and Red BeetsFor the autumn stew with fennel and red beets, heat oil in a pan and fry the beef cut into cubes. Meanwhile...
Egg Curry – Egg Kurma – ChettinadRemove the shell from the eggs and cut them in half lengthwise. Prepare ground coriander, chili or fennel...